Review of Plant-Based Milk Utilization as a Substitute for Animal Milk

Abstract

In general, milk is a white liquid secreted by animal’s mammary gland and contained lactose. Problems occured when some people have an allergy to lactose thus an alternative is created in the form of dairy products with plants as the basic ingredient. This study aims to determine the nutritional value and the advantage of plant-based milk on health and nutrition fulfillment so it can be used as a substitute of animal milk for people with lactose intolerance. In this study, the milk in plant-based milk refers to extracts of various plants. Plant-based milk has a distinctive odor depending on the plant-based ingredients used. In this article, the study was carried on the physical characteristics, nutritional values and benefits of plant-based milk consumption for health and a comparison with animal milk (cow’s milk) was also done. The literature indicated that nutritional value of plant-based milk is comparable to animal milk. Despite no observable physical differences between plant-based milk and animal milk, there was still a need for improvements in the way to add flavour to plant-based milk to attract consumer’s interest. Plant-based milk has its benefits for heart health due to its lack of cholesterol levels in it. There are five types of plant-based milk studied within the scope of this article; these are soy, almond, oat, mung beans, and cashew.

Karakteristik Sensori dan Kandungan Gizi Es Krim Berbasis Tepung Pisang Kepok dan Tepung Kulit Pisang Kepok dengan Penambahan Bunga Telang dan Daun Kelor sebagai Alternatif Cemilan Penderita Diabetes

“…Kadar air pada es krim sebesar 74,18%, yang mana kadar air tergolong tinggi jika dilihat pada komposisi es krim pada umumnya yang berkisar 55-64%. Tingginya kadar air pada es krim disebabkan oleh bahan baku yang digunakan salah satunya yaitu susu almond yang memiliki kandungan air yang cukup tinggi sebesar 86,11% dalam 100 ml (Maris & Radiansyah 2021). Ditambah lagi adanya penambahan air dalam pembuatan es krim berbasis tepung pisang dan tepung kulit pisang dengan penambahan serbuk bunga telang dan daun kelor.…”

“…Selanjutnya untuk kadar protein pada es krim sebesar 1,23% juga masih kurang memenuhi syarat mutu es krim menurut SNI 01-3713-1995 yang minimal berkisar 2,7%, serta syarat kandungan gizi menurut PKMK yang berkisar 2,5-5 g per 100 kkal. Kurangnya kadar protein pada es krim disebabkan oleh kandungan susu almond, kelemahan dari almond yang telah diolah menjadi susu adalah kandungan protein yang cukup rendah bila dibandingkan dengan susu nabati lainnya, yaitu 1,70 g per 100 ml (Maris & Radiansyah 2021).…”